The narrator begins by selecting large Rousset potatoes for baking. He emphasizes the importance of washing them thoroughly to remove any dirt. After washing, he leaves them to soak in water. While the potatoes soak, he turns on the grill and prepares a rich oil sauce using red jalapeños. He cooks the jalapeños on the grill, covers them, and leaves them to cook for about an hour. Once the jalapeños are cooked, he removes the stem and blends everything in a blender to create a creamy sauce.
While the jalapeños cook, he prepares the meat. He uses a boneless rib steak, seasoning it with salt and freshly ground pepper. He also cooks bacon in a frying pan over medium-low heat until it is well cooked.
After the jalapeños are cooked and the sauce is prepared, he wraps the potatoes in aluminum foil and places them on the grill. He then cooks the meat on the grill, turning it every few minutes until it is well-done. Once the potatoes and meat are cooked, he fills the potatoes with the meat and sauce, then covers them with mozzarella cheese. He finishes by adding a layer of bacon on top. The narrator serves the potatoes stuffed with roast beef, cheese, and bacon.
1. The speaker is preparing a dish that includes baked or stuffed potatoes. The potatoes they are using are called "rousset" potatoes.
2. The potatoes are being prepared by washing them with water and soap, but they are not being peeled as they can contain some dirt.
3. The potatoes are then cooked using aluminum foil for cooking. A splash of olive oil is added to the potatoes, which are then wrapped in the aluminum foil.
4. The potatoes are cooked on a grill, with one side of the grill being used to cook the potatoes first, simulating an oven. The wrapped potatoes are then placed on the opposite side of the grill, where there is charcoal.
5. While the potatoes are cooking, the speaker is also preparing a rich oil sauce using red jalapeños. The sauce is made by boiling the jalapeños in water and then blending them with other ingredients including vegetable oil, corn, peanuts, and water.
6. The potatoes are checked for doneness by piercing them with a toothpick. If they are still hard, they are left to cook for a bit longer.
7. The speaker is also preparing chorizos, which are Argentine-style sausages. They are cooked over indirect heat with a mixture of sweet corn, olive oil, and a seasoning of freshly ground pepper, crushed chili, salt, and garlic powder.
8. The speaker is also preparing roast beef, which is seasoned with salt and freshly ground pepper. The beef is cooked on a grill until it is well-browned and takes about 7 minutes per side.
9. The potatoes are then stuffed with the roast beef, cheese, and bacon. The potato is opened and the filling is added. The potato is then filled and sealed.
10. The final dish is a potato stuffed with roast beef, cheese, and bacon. The dish is then baked until it is perfectly gratinated.